Place mini-cupcake liners in mini-cupcake muffin tins; set aside.
In a large saucepan, over medium/low heat, stir together peanut butter, butterscotch and milk chocolate chips until melted and smooth.
Stir constantly to ensure the mixture does not burn; this can happen very quickly if unattended.
Turn heat to low; stir in crushed potato chips and peanuts.
Remove from stove; use a small cookie scoop, or spoon, carefully scoop 1 – 2 tbsp. into each cupcake liner.
Place candies in the refrigerator and chill until set.
